Apricot Mousse Recipe

Ingredients

• 250 gm Ready-to-eat dry apricots
• (8oz)
• 175 ml Water
• (6 floz)
• 11 gm Sachet of gelatine
• (0.4oz)
• 1 x 500 gram car virtually fat-free fromage
• (1lb) frais
• 1 x Orange
• juice of
• 2 tsp Lemon juice Orange slices
• to decorate

Instructions

1. Place the apricots in a saucepan with the water and bring to the boil.
2. Reduce the heat and simmer for 10 min, then remove from the heat, drain, reserving the cooking liquid, and leave to cold for 10 min.
3. Put 3 Tbsp.
4. water in a small heatproof bowl, sprinkle over the gelatine and leave to soak for 5 min.
5. Stand the heatproof bowl over a saucepan of simmering water and heat gently till the gelatine has dissolved, stirring constantly.
6. Remove from the heat and leave to cold for 5 min.
7. Put the apricots, their cooking liquid, the fromage frais, orange juice and lemon juice in a blender or possibly food processor and blend till smooth.
8. Pour into a bowl.
9. Gradually blend the gelatine into the apricot mix, mix well and pour into a 1.2 litre (2-pint) serving bowl.
10. Refrigeratefor 2 hrs or possibly till set.
11. Decorate with orange slices before serving.